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How To Cook Chilled Spring Onion and Cucumber?

Chilled spring onion and cucumber

This is cream based and rather richer than a traditional white sauce, but it is bright in taste and color and is excellent with white fish like roast cod or grilled skate.


Serve 6

Preparation time: 11/2 hours, including cooling time
Chilling time: about 2 hours

 

Ingredients

  • 6 large spring onions, trimmed and sliced
     

  • 1 stalk lemon grass, bruised and finely chopped
     

  • 2 green chilies and 2 caribe chilies, or 3 green chilies, seeded and finely chopped
     

  • 2 lime leaves or finely grated zest of 1 lime
     

  • 1 vegetable stock cube, crumbled
     

  • 850 mL (11/2 pints) water
     

  • 1 large cucumber, seeded and chopped
     

  • 250 mL (9 fl oz) natural yoghurt
     

  • 1 tbsp fish sauce
     

  • Salt to taste


Method

  1. Reserve a few of the green onion tops for the garnish, then place the remaining onions, lemon grass, chilies and lime leaves in a large pan with the crumbled stock cube. Add the water, then bring to the boil. Add the cucumber, cover the pan and remove it immediately from the heat. Allow to marinate for 1 hour.
     

  2. Puree the soup until smooth, then press the mixture through a fine sieve with the back of a ladle. Whisk in the yoghurt and fish sauce, then season to taste with a little salt if necessary. Chill thoroughly for at least 2 hours.
     

  3. Add the reserved chopped onion tops to the soup just before serving and spoon the soup over a tablespoon or so of crushed ice in each bowl to serve.

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